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Old 11-19-2007, 08:53 AM   #1
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Working with caramel

I made caramel and chocolate covered pretzels and the caramel got very hard. I used the pre-wrapped caramels and melted them over low heat in a saucepan. Any tips on keeping the caramel soft and chewy underneath the chocolate layer???
Thanks.

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Old 11-19-2007, 08:56 AM   #2
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I believe it's a matter of how hot the caramels got in your pan. As sugar heats to a higher temperature, it changes, so when it cools it will be harder.

Try again using a double boiler so they get just hot enough to melt and coat the pretzels but not to change texture.
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Old 11-19-2007, 09:30 AM   #3
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Making your own caramel from scratch perhaps??
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Old 12-07-2007, 04:30 PM   #4
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Also working with caramel right now (mini-caramel apple experiment). I think I might need to "thin" my caramel out so that it coats my apples easily... but not make it so runny that it doesn't stay or is only a really thin coating. Any ideas?
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Old 12-07-2007, 04:36 PM   #5
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You can thin caramel with evaporated milk. That's how they get it on the big apples.
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Old 12-07-2007, 04:45 PM   #6
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Evaporated, or condensed? Condensed has sugar in it, evaporated doesn't.
Just making sure before I make a trip to the store and get a can of something I'm not gonna use all of today.
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Old 12-07-2007, 04:51 PM   #7
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I used to make candy for a living. Evaporated, I promise.
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Old 12-07-2007, 04:54 PM   #8
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Dokey okey. Off to the store to buy some Evaporated milk
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Old 12-07-2007, 04:59 PM   #9
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Just cuz my profile says stay at home mom doesn't mean I've never been outta the house!!!!!
Trust the retired candy chick. Really.
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Old 12-07-2007, 05:23 PM   #10
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Oh I trust you... one small can Carnation evaporated milk is now sitting on my counter, waiting for my double-boiler to do the double boil thing.

And the "home mom" thing in your profile would have just made you more qualified in my eyes, had I read it. My mom didn't cook much when I was a kid, as she was in the Air Force, but both my grandmothers were the "stay at home" type. They both could cook up a storm when they wanted to.

Any idea how much? Contents of my double bolier now include 1 10 oz bag of Werthers Original chewy caramels (which was the ONLY type I could find... Why don't supermarkets carry the big honking bags of Brachs caramels I remember from when I was younger?)
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